Grandma told me something horrific earlier so i gotta ask
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I bought the freshest, most gorgeous beets recently and used the bulbs for some recipes, but — what to do with the greens?
The greens were also crisp and perfect, as if they were just harvested.
However, Ed hates beet greens. I’ve cooked them any number of ways to no avail.
Truth to tell, beet greens are not my favorite either.
But I hate wasting food.
So I shredded the greens, shredded some cabbage, mixed them all together and made them into Cole Slaw.
PERFECT!
Not only did the beet greens add some flavor, they also provided a lovely color, which I usually get from parsley — but I didn’t have parsley, so it all worked out deliciously.
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COLE SLAW WITH BEET GREENS
1/2 medium green cabbage, shredded
2 cups shredded red cabbage
1 bunch beet greens, shredded
2 medium carrots, grated
3/4 cup mayonnaise
5 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon sugar
Place the cabbages, beet greens and carrots in a large bowl and toss to distribute the ingredients evenly. In a bowl, whisk the mayonnaise, vinegar, mustard and sugar together and pour over the vegetables. Toss the ingredients and let rest for at least 15 minutes before serving.
Makes 8 servings
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wait you’re pro coleslaw 😱
imma have to block you for that one /j
You gotta do what you gotta do.
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Metal Cole Slaw: Tactical Cabbage Action
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Subtle sweetness followed by that tang we know and love. Nothing too notable however, but overall a good slaw!! 8/10
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Coleslaw - Dad's Asian Slaw
For a tasty Asian-inspired coleslaw, bagged coleslaw mix is combined with crunchy dry ramen noodles, sunflower seeds, almonds, green onions, and a straightforward sweet vinaigrette.
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